Marinated heirloom tomatoes to make you melt
Recipe type: salad
Prep time: 
Total time: 
Serves: 8-10
This salad is a lovely addition to your fall barbecues, and it actually gets better with a day or two in the 'fridge!
  • 10-12 heirloom tomatoes, peeled and sliced (a nice variety of colours is really beautiful, but not required. (Well. I require them, but you need not . . .)
  • 1 red or sweet (I'm flexible about this, at least) onion, very thinly sliced
  • 1 cup good olive oil
  • ⅓ cup wine vinegar
  • 1 Tb (or more, if you're a basil freak, like me) finely minced fresh basil
  • 1 tsp salt
  • ½ tsp dry mustard
  • ½ tsp freshly ground pepper
  • 3 cloves garlic, minced
  • ¼ cup minced parsley and/or cilantro, for garnish, optional
  • 1 sweet pepper, sliced
  1. Combine tomatoes and onions and peppers in a big glass bowl.
  2. Combine the rest of the ingredients, except for the parsley/cilantro, and mix well. Pour over tomatoes and onions. Cover and refrigerate 2 to 4 hours, basting occasionally. To serve: sprinkle with parsley and/or cilantro. Side note: if you keep it in the refrig overnight or longer, it will get juicier and juicier, and you may want to pour off the excess liquid to serve. Save it for another salad or use in a stir-fry!
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